I’ll admit that I was a little horrified the first time my daughter told me that she had ice cream for breakfast. She had come home from a sleepover birthday party at a friend's house and when I asked what they had for breakfast she replied, "ice cream cake,” a little too matter-of-factly, for my liking.
So I let her do the very same thing the morning after her 11th birthday party sleepover. I let her have these Birthday Cake Batter Crepes for her birthday breakfast. And I even put ice cream into them because well, it was her birthday and life is short! AND given the occupation of the mother that let the kids have ice cream cake for breakfast, I felt pretty justified. If you're looking for birthday breakfast ideas, this is the ultimate birthday breakfast!
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Sometimes you just gotta eat ice cream for breakfast, especially when it's your birthday!
🥘 Ingredients
Cake and ice cream are simply a match made in heaven. That's why I made cake batter flavored crepes, put ice cream inside them, covered them lots of sprinkles and even used whipped buttercream icing, instead of whipped cream. I figured if you are going to go for it, then go all the way!
Ice cream isn't your typical crepe filling, but it's the BEST filling for these cake batter crepes. And therefore, I use the best ice cream. Chapman's ice cream happens to be my favorite (this post is NOT sponsored by Chapman's) But if you can't get Chapman's (it's Canadian), then use a high quality, vanilla ice cream with natural ingredients.
For this recipe, you'll need:
- pastry flour * I use ½ pastry flour in this recipe because it is a low-protein flour designed to make pastries lighter and more delicate than those made with all-purpose flour
- all-purpose flour
- egg whites
- milk * I use 1%
- orange juice
- cake batter extract/flavor (affiliate link)
- vegetable oil
- vanilla ice cream * I like Chapman's
- buttercream frosting * I used store-bought - Betty Crocker Whipped icing
- rainbow sprinkles
- candles
*See recipe card for quantities
As far as breakfast crepes go, ice cream filling is a dream come true- especially for a summer birthday breakfast!
📖 Variations
- Ice cream: you could use any brand or flavor of ice cream you want - the possibilities are endless!
- Frosting: use store-bought (I use Duncan Hines or Betty Crocker whipped icing) or use homemade: Whipped Cream Buttercream Frosting Chocolate Frosting (without butter) or EASY Stabilized Whipped Cream Icing (with piping gel)
- Sprinkles: use any sprinkles you prefer
- Dairy-free: replace milk with soy or almond milk and regular ice cream with non-dairy ice cream. You could also use a dairy-free frosting.
💭 Top tip
*The trick with cooking crepes is that you need to use a hot pan, and turn the pan (like you would for an omelette) and move the liquid until it spreads over the entire pan.
🎥 Video
If you have never made a crepe before then WATCH THIS VIDEO!
🔪 Instructions
AND... if you're not sure how to fold a crepe then see my directions in the recipe or CLICK HERE to see variations.
How to assemble Cake Batter and Ice Cream Birthday Crepes
- Lay crepe flat and prepare icing
- Add 3 scoops of ice cream to the middle of the crepe
- Fold over one side
- Fold over the other side
- Pipe buttercream or whipped cream, add sprinkles, then add candles. Serve immediately!
Given that the Mom that let the kids have ice cream cake for breakfast was a Dietitian, I really didn't feel too bad about my decision to feed my daughter and her friends ice cream for breakfast on her birthday. In fact, I felt pretty darn good about it!
I only wish I had this for my birthday when I was a kid! Whether or not the ice cream cake for breakfast story is even true is inconsequential because I was just looking for an excuse anyway. And since I tend to live vicariously through my kids...ice cream for breakfast it is.
🍽EQUIPMENT
You can use any non-stick frying pan for this recipe. However, if you want the crepes the size you see, use an 8 inch non-stick frying pan (affiliate link), as that is what I used. You will also need a blender (affiliate link) or a food processer (affiliate link) * I prefer to use a blender, as the batter is somewhat runny.
🌡️STORAGE
- The crepes can be stored in the fridge for up to 3 days, in a sealed airtight container, so they can also be made ahead. Store the ice cream separately in the freezer. Store opened frosting in the fridge (separately) as well.
- The crepes freeze well for up to 3 months. Lay them flat in a sealed container or Ziplock freezer bag, with parchment paper in between each crepe.
👪 SERVING SIZE
This recipe makes 10 crepes. You can also cut this recipe in half, double or triple it by adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you’d like, then the quantities will adjust accordingly.
So, if you are looking for birthday breakfast ideas and really want to P-A-R-T-A-Y on your birthday and/or make your kids' birthday breakfast dreams come true, make them these Birthday breakfast crepes. These Birthday Cake & Ice Cream Crepes are ideal for a kids' sleepover birthday party but they are really perfect for any birthday breakfast celebration!
And for even more birthday party fun food, try my No Bake Birthday Cake Cheesecake (with Oreo Crust)
⭐ REVIEWS
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📋 Birthday Cake Batter and Ice Cream Crepes Recipe
Ingredients
Crepes:
- ½ cup pastry flour
- ½ cup all purpose flour
- 4 egg whites can substitute 2 whole eggs
- 1-¼ cups low-fat milk
- 2 tablespoon orange juice
- 1 teaspoon cake batter extract/flavouring
- 1 tablespoon vegetable oil
Filling:
- 5 cups vanilla ice cream *approximately, depending on how big your scoops are * I use Chapman's ice cream
Garnish
- 2.5 cups whipped buttercream icing (pictured) or whipped cream * I used Betty Crocker whipped vanilla buttercream
- rainbow spinkles
- birthday candles
Instructions
Crepes (see video "how to cook a crepe" in NOTES)
- Combine flours, egg whites, milk, orange juice, cake batter extract and oil in a blender or food processor. Blend until smooth. Allow crepe batter to rest for 5-10 minutes.
- Spray an 8-inch nonstick skillet lightly with cooking spray. Heat over medium-high heat until hot. Remove skillet from heat and pour ¼ cup batter into skillet, tilting skillet in all directions to evenly cover with batter (see video in NOTES).
- Cook until edges start to brown and batter sets in center ( about 30 seconds – 1 minute). Carefully lift edges of crepe and flip with spatula. Cook for another 30 seconds – 1 minute or until crepe is lightly browned.
- Remove crepe to plate to cool. Repeat with remaining batter to make 10 crepes, stacking each between sheets of parchment or wax paper
Assembly
- Lay crepe flat and prepare icing
- Add 3 scoops of ice cream to the middle of the crepe
- Fold over one side
- Fold over the other side
- Pipe buttercream or whipped cream, add sprinkles, then add candles.
Notes
- Ice cream: you could use any brand or flavor of ice cream you want - the possibilities are endless!
- Frosting: use store-bought (I use Duncan Hines or Betty Crocker whipped icing) or use homemade: Whipped Cream Buttercream Frosting Chocolate Frosting (without butter) or EASY Stabilized Whipped Cream Icing (with piping gel)
- Sprinkles: use any sprinkles you prefer
- Dairy-free: replace milk with soy or almond milk and regular ice cream with non-dairy ice cream. You could also use a dairy-free frosting.
- The crepes can be stored in the fridge for up to 3 days, in a sealed airtight container, so they can also be made ahead. Store the ice cream separately in the freezer. Store opened frosting in the fridge (separately) as well.
- This recipe freezes well for up to 3 months. Lay them flat in a sealed container or Ziplock freezer bag, with parchment paper in between each crepe.
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